1 lg Red bell pepper; roasted,
- minced
1/2 c Green peas; fresh or thawed
1/3 c Red onion; minced
1 cl Garlic; minced
2 tb Olive oil
1 tb Balsamic vinegar
1 tb Fresh lemon juice
Salt
Black pepper; freshly ground
1 md Eggplant
4 sl Italian bread;
- crusts removed
1 lg Ripe tomato
4 Boston lettuce leaves
1 tb Fresh parsley; minced
A stacked salad makes a striking first course. Instead of the eggplant
slices, you can substitute slices of grilled portobello mushroom
caps, if you prefer.
Preheat the oven to 400°F. Lightly oil a baking sheet and set aside.
In a medium-sized bowl, combine the bell pepper, peas, onion, and
garlic. Add the olive oil, vinegar, lemon juice, salt, and pepper to
taste. Toss to combine and set aside.
Cut the middle section of the eggplant into twelve 1/4"-thick slices
and palce on the prepared baking sheet. Season with salt and pepper
to taste and bake until soft, turning once, 12 to 15 minutes total.
Toast the bread in the oven at the same time, or in a toaster oven,
to make 4 large croutons. Set aside.
Cut four 1/4" thick slices from the tomato and set aside.
Set out 4 salad plates and place 1 lettuce leaf on each. Top each
leaf with a large crouton. Using a slotted spoon, place an eggplant
slice on top of the crouton. Top each with a spoonful of the
marinated salad, followed by another eggplant slice, and then a
tomato slice. Repeat with the remaining marinated salad and top with
the remaining eggplant slice. Sprinkle with the parsley and drizze
with any extra dressing from the marinated vegetables. Serve at once.
